Chicken Papad Rolls Recipe: Quick and tasty chicken starter

Ingredients for Chicken Papad Rolls Recipe: 

Papad - 4 no
Boneless chicken - 3 tbsp, boiled and sliced
Grated carrot - 2 tbsp
Grated cabbage - 2 tbsp
Onion - 1 small, chopped
Cottage cheese - 4 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
 Oil, for frying
Sugar - 1 tsp
Salt, as required

Method for Chicken Papad Rolls Recipe: 

Soak the papads in little water for a minute, till they get soft. Remove from water and set aside.

Heat oil in a non-stick pan. Add to it chopped onions and saute. Add ginger paste and garlic paste. Continue to saute. Add to this sliced chicken and grated vegetables and mix. Add garam masala, coriander powder, cumin powder and mix well. Add to  this grated cheese and mix. Remove from heat and add salt and sugar. Mix well.

Stuff each papad with this mixture and roll the papad. Seal the edges with little water from both sides.

Deep fry each papad roll until golden brown and crisp. Serve immediately with Pudina chutney.

Hazare Kebabs Recipe: Tender chicken kebabs cooked with cashew paste and cheese

Ingredients for Hazare Kebabs Recipe:

Chicken - 500 gm, boneless cut into big chunks
Cashew nut paste - 3 tbsp
Cheese - 3 tbsp, grated
Egg - 1, beaten
Onions - 2 tbsp, finely chopped
Ginger paste - 2 tbsp
Garam masala powder - 1 tsp
Roasted cumin powder - 2 tsp
Red chili powder - 1 tsp
White pepper powder - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Butter, for basting
Oil - 2 tbsp
Salt, as required

Method for Hazare Kebabs Recipe:

Beat egg lightly and add cumin powder, red chili powder, white pepper powder, ginger paste, salt and oil. Mix well. Add this to the chicken pieces and set aside.

Add to this cashew paste, grated cheese, chopped corainder, chopped onion and garam masala powder. Mix well.

Skewer the chicken pieces on a grill for 10 to 12 minutes or until done.

Serve hot with curd and pudina chutney.

Makhmali Kofta Recipe: Cottage cheese dumplings in rich cashew paste gravy

Ingredients for Makhmali Kofta Recipe: 

Ingredients for the kofta:

Paneer (cottage cheese) - 100 gm
Potato - 2, boiled
Cornflour - 4 tbsp
Cashew nut powder - 1 tsp
Mawa - 1 tsp
Oil, for frying
Salt, as required

Ingredients for the Gravy:

Cashewnut paste - 6 tbsp
Black pepper powder - 1 tsp
Sugar - 1/2 tsp
Butter - 3 tbsp

Method for preparing Koftas:

Peel the boiled potatoes and mash them. Add crumbled paneer (keep 1 tbsp paneer aside), cornflour and salt; mix well. Divide the mixture into equal balls.

Mix the rest of the paneer with mawa and cashew nut powder to prepare the filling for the kofta. Stuff each balls with the paneer-mawa mixture. Deep fry the balls in hot oil till done.

Method for the gravy:

Heat butter in the non-stick pan. Add to this cashewnut paste and fry for a while. Add to this sugar, salt, pepper powder and some water. Stir well and simmer till the gravy is thick.

To serve place fried koftas in the serving dish. Cut the koftas in middle, pour gravy over it and garnish the Makhmali Koftas with grated cheese and chopped coriander. 

Vegetarian Papad Rolls Recipe - Quick and tasty vegetarian starter

Ingredients for Vegetarian Papad Rolls Recipe: 

Papad - 4 no
Grated carrot - 2 tbsp
Grated cabbage - 2 tbsp
Onion - 1 small, chopped
Potato - 2 no, boiled and cubed
Cottage cheese - 4 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
 Oil, for frying
Sugar - 1 tsp
Salt, as required

Method for Vegetarian Papad Rolls Recipe:

Soak the papads in little water for a minute, till they get soft. Remove from water and set aside.

Heat oil in a non-stick pan. Add to it chopped onions and saute. Add ginger paste and garlic paste. Continue to saute. Add to this cubed potatoes and grated vegetables and mix. Add garam masala, coriander powder, cumin powder and mix well. Add to  this grated cheese and mix. Remove from heat and add salt and sugar. Mix well.

Stuff each papad with this mixture and roll the papad. Seal the edges with little water from both sides.

Deep fry each papad roll until golden brown and crisp. Serve immediately with Pudina chutney.

Lobster Angara Recipe: Grilled Lobster Indian Style

Ingredients for Lobster Angara Recipe:

Lobster - 250 gm
Curd - 5 tbsp
Besan (gramflour) - 3 tbsp
Egg - 1 no
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Red chili paste - 1/2 tsp
Garam masala powder - 1 tsp
White pepper powder - 1/2 tsp
Ajwain seeds (carom seeds) - 1/2 tsp
Butter, for basting
Oil - 3 tbsp
Salt, as required

Method for Lobster Angara Recipe:

Cut each lobster in halves, shell them and devein them. Wash each shell and retain them. Mix ajwain, ginger paste, garlic paste and salt in a bowl. Add this mixture to the lobsters and marinate for an hour.

In a large bowl beat the curd and add rest of the ingredients except butter. Mix well and rub this mixture to the lobsters. Set aside for 2 hours.

Skewer the lobsters and roast them in moderately hot tandoor for 5 minutes. Baste the lobsters with butter and continue to cook for 2 more minutes.

Place the roasted lobster meat in the reserved shells and serve hot with green salad.

Jhinga Til Tikka Recipe: Exotic prawn starter flavoured with sesame seeds

Ingredients for Jhinga Til Tikka Recipe:

Prawns - 250 gm, large, cleaned and deveined
Sesame seeds - 4 tbsp, slighly roasted and pounded
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Lemon juice - 1 tbsp
Green chillies - 2 to 3 no, finely chopped
Curd - 2 tbsp
Cheese - 1 tbsp, grated
White pepper powder - 1 tsp
Kasoori methi - 1 tsp
Salt, as required
Chat masala - 1 tsp

Method for Jhinga Til Tikka Recipe:

Place prawns in a bowl and continue adding garlic paste, ginger paste, salt and 1 tsp lemon juice. Rub the prawns well and set aside for at least 30 minutes.

Beat the curd and add to it chopped chilies, kasoori methi, cheese and white pepper powder. Mix well and rub this mixture to each prawns. Set aside the prawns for another hour.

Skewer the prawns on roast grill for a minute. Toss and press each prawn with crushed sesame seeds and continue to roast them for 2 3 minutes.

Place the skewered prawns in a serving plate. Sprinkle chat masala and lemon juice. Serve hot with onion rings.

Lamb Papad Rolls Recipe: Quick and tasty lamb starter

Ingredients for Lamb Papad Rolls Recipe: 

Papad - 4 no
Grated carrot - 2 tbsp
Grated cabbage - 2 tbsp
Onion - 1 small, chopped
Boneless Lamb - 4 tbsp, cooked and sliced
Cottage cheese - 4 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1/2 tsp
 Oil, for frying
Sugar - 1 tsp
Salt, as required

Method for Lamb Papad Rolls Recipe:

Soak the papads in little water for a minute, till they get soft. Remove from water and set aside.

Heat oil in a non-stick pan. Add to it chopped onions and saute. Add ginger paste and garlic paste. Continue to saute. Add to this sliced lamb and grated vegetables and mix. Add garam masala, coriander powder, cumin powder and mix well. Add to  this grated cheese and mix. Remove from heat and add salt and sugar. Mix well.

Stuff each papad with this mixture and roll the papad. Seal the edges with little water from both sides.

Deep fry each papad roll until golden brown and crisp. Serve immediately with Pudina chutney.

Dum-e-Kebab Recipe: Lamb Seekh Kebab recipe

Ingredients for Dum-e-Kebab Recipe:

Lamb - 250 gm, boneless, minced
Onion paste - 6 tbsp
Ginger paste - 2 tbsp
Green chilies - 2, finely chopped
Coriander leaves - 1 tbsp, finely chopped
White pepper powder - 1 tsp
Cardamom powder - 1/2 tsp
Lamb fat - 150 gm
Oil - 1 tbsp
Butter, for basting
Salt, as required

Method for Dum-e-Kebab Recipe:

Heat oil in a pan and brown the onion paste. Allow to cool.

In a bowl mix all the ingredients except butter. Mix them thoroughly and refrigerate it for 15 minutes. Divide the mixture into equal portions and roll each portion into balls.

Spear each ball on a skewer and spread lightly along the skewer length-wise with wet hand. Each kebab should be spread into same length seekh.

Baste each kebab with butter and roast in a hot tandoor for 10 minutes. Continue basting with butter and roast further for 2 minutes.

Serve hot Dum-e-kebabs with Pudina chutney.

Tinda Marwari Style Recipe - Indian round gourd vegetable cooked in Marwari style

Ingredients for Tinda Marwari Style Recipe:

Tinda - 250 gm, washed and cubed
Cumin seeds - 1/2 tsp
Turmeric - 1/4th tsp
Black masala powder - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Dry mango powder - 1/2 tsp
Hing - 1/4th tsp
Salt, as required

Method for Tinda Marwari Style Recipe:

Heat oil in a pan and add hing as well as cumin seeds.

Add all the masalas and saute. Immediately add cubed tinda and saute.

Sprinkle little water and cover and cook.

Add salt and mix well. Serve hot with roti.

Palak Moong Dal Recipe: Green gram dal cooked with spinach Indian style

Ingredients for Palak Moong Dal Recipe:

Moong dal (green gram dal) - 1 cup
Spinach leaves - 1/2 bunch, washed and chopped
Ginger - 1 inch, crushed
Garlic - 6 cloves, crushed
Onion - 1 no, finely chopped
Tomato - 2 tbsp, finely chopped
Turmeric - 1/4th spoon
Coriander leaves - 2 tbsp, chopped
Coriander powder - 1/4th tsp
Green chili - 2 no, sliced
Ghee - 1 tsp
Oil - 1 tbsp
Dry mango powder - 1/2 tsp
Cumin seed - 1 tsp
Curry leaves - 10 - 12 leaves

Method for Palak Moong Dal Recipe:

Wash and cook moong dal till tender. Once done add spinach leaves and cook for five more minutes.

In a heavy bottom pan, heat ghee and oil. Add to this cumin seeds and curry leaves. Add further crushed ginger and garlic. Saute. Continue adding chopped onions and green chili. Saute till soft.

Add to this turmeric, coriander powder, red chili powder and saute. Add chopped tomatoes and continue to cook. Add dry mango powder and mix well. Add salt and mix well.

Add to this cooked dal and continue to boil for 5 minutes. Garnish with chopped coriander and serve hot with rotis and parathas.

Whole Wheat Upma Recipe

Ingredients for Whole Wheat Upma Recipe:

Whole wheat rawa - 2 cups
Coconut - 1 cup, freshly grated
French beans - 1 cup, sliced lenghtwise, par-boiled
Cauliflower - 1 cup, small florets, par-boiled
Paneer (cottage cheese) - 1 cup, cubed
Green peas - 1/2 cup, par-boiled
Onion - 2, finely chopped
Tomato - 1, big, finely chopped
Green chili - 3, chopped
Curry leaves - 10 - 12 nos.
Green coriander - 1 cup, finely chopped
Lemon - 1 no
Mustard seeds - 1 tsp
Ghee - 1 tsp
Oil - 2 tbsp
Sugar - 1 tsp
Salt, as required

Method for Whole Wheat Upma Recipe:

In a heavy bottom pan, dry roast whole wheat rawa until it turns slightly golden in colour and smells good. Once done add to this 4 cups of boiling water. Cook the whole wheat rawa and allow it to simmer.

Heat oil in another non-stick pan, add to it mustard seeds. Add chopped onions, green chilies, curry leaves and fry well.

Add to this chopped tomatoes and continue to saute. Add all the vegetables and mix well. Add salt and sugar. Mix well.

Add whole wheat rawa, ghee and mix well. Cover and cook for a minute. Garnish with chopped coriander and grated coconut. Squeeze lemon juice over it and serve hot.

Reshmi Kebab Recipe - Tender chicken kebabs cooked in yummy cashew paste

Ingredients for Reshmi Kebab Recipe:

Chicken - 500 gm, boneless cut into big chunks
Cashew nut paste - 3 tbsp
Egg - 1, beaten
Onions - 2 tbsp, finely chopped
Ginger paste - 2 tbsp
Garam masala powder - 1 tsp
Roasted cumin powder - 2 tsp
Red chili powder - 1 tsp
White pepper powder - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Butter, for basting
Oil - 2 tbsp
Salt, as required

Method for Reshmi Kebab Recipe:

Beat egg lightly and add cumin powder, red chili powder, white pepper powder, ginger paste, salt and oil. Mix well. Add this to the chicken pieces and set aside.

Add to this cashew paste, chopped corainder, chopped onion and garam masala powder. Mix well.

Skewer the chicken pieces on a grill for 10 to 12 minutes or until done.

Serve hot with Pudina chutney.

Stir Fried Tamarind Prawns Recipe

(Fried prawns in sweet and sour sauce)

Ingredients for Stir Fried Tamarind Prawns Recipe:

Prawns - 500 gm, shelled
Onions - 1, chopped
Red chilies - 6
Sugar - 2 tbsp
Oil - 3 tbsp
Tamarind - 50 gm
Fish sauce - 3 tsp
Spring onions - 3 tbsp, chopped
Salt, as required
Boiling water - 1 cup

Method for Stir Fried Tamarind Prawns Recipe:

Soak the tamarind in boiling water for a while. Extract pulp and set aside.

Heat oil in a pan and fry prawn for a minute. Set aside.

Heat rest of the oil in the same non-stick pan and add chopped onion. Saute till golden brown. Add dried red chilies and saute for a minute. Add to the same tamarind pulp, sugar and fish sauce.

Bring the sauce to boil. Add to this fried prawns and cook till done.

Garnish the prawns with chopped spring onions, serve hot.

Phaldari Kebab Recipe - Sweet potaotes and raw banana kebab

Ingredients for Phaldari Kebab Recipe:

Sweet potatoes - 500 gm, boiled and peeled
Raisins - 2 tbsp
Mint leaves - 1 tbsp, chopped
Coriander leaves - 2 tbsp, chopped
Raw banana - 2, par-boiled
Chat masala - 2 tbsp
Salt, as required
Oil, for shallow frying

Method for Phaldari Kebab Recipe:

Mash the sweet potatoes and set aside to cool.

Grate the raw bananas and add them to sweet potatoes. Add to this salt, chopped mint, chopped coriander and mix well.

Divide the mixture into  equal sized balls. Place one raisin in the middle of each ball, flatten slightly and shallow fry til golden brown.

Serve hot.

Saundhe Aloo Recipe - Grilled baby potatoes Indian style

Method for Saundhe Aloo Recipe:

Baby potatoes - 200 gm
Caraway seeds (ajwain) - 1/2 tsp
Chili powder - 1 tsp
Garam masala powder - 1 tsp
Curd - 2 tbsp
Asafoetida (hing) - 1/2 tsp
Turmeric - 1 tsp
Roasted coriander powder - 1 tsp
Oil - 4 tbsp
Salt, as required

Method for Saundhe Aloo Recipe:

Mix together salt, chili powder, asafoetida, garam masala, ajwain and oil. Add potatoes to this mix and set aside for an hour.

Preheat the oven and roast the potatoes for 15 to 20 minutes. Once done allow them to cool.

Mix curd, turmeric and roasted coriander powder. Add this mix to the potatoes and skewer them over a charcoal grill till well browned.

Serve hot with mint chutney.

Mahi Tikka Lahsuni Recipe - Garlic Fish Tikkas

(Fish tikkas cooked with distinct garlic flavor)

Recipe for Mahi Tikka Lahsuni Recipe:

Fish - 1 kg, boneless cut in cubes
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Caraway seeds (ajwain) - 1/2 tsp
Lemon juice - 3 tbsp
Turmeric - 1 tsp
Red chili powder - 1 tsp
Gram flour - 2 tbsp (besan)
Curd - 100 gm
Oil - 5 tbsp
Garlic - 10 flakes, crushed

Method for Mahi Tikka Lahsuni Recipe:

Mix every ingredient in a bowl  and add the fish to it. Marinate for at least an hour.

Grill the fish on a charcoal grill till done.

Serve hot along with grilled onions and pepper.

Aatish - E - Tandoori Murgh Recipe - Tandoori Chicken cooked in creamy style

(Tandoori Chicken cooked in a creamy style with combining curds and fresh creams)

Ingredients for Aatish - E - Tandoori Murgh Recipe:

Chicken - 1, around 800 grams cut in four pieces
Ginger Garlic Paste - 1 tbsp
Garam masala powder - 2 tsp
Curd - 1/2 cup
Fresh cream - 3 tbsp
Lemon juice - 2 tbsp
Chili powder - 1 tsp
Salt, as required

Method for Aatish - E - Tandoori Murgh Recipe:

Wash the chicken and make slits all over it. Rub to it salt, chili powder, lemon juice, ginger garlic paste and set aside for at least an hour.

Mix together the curd, cream and garam masala powder and apply to the chicken. Set aside for 1 more hour.

Grill the chicken till done.